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Braised Short Ribs with Parsnips Recipe

   
 

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     Braised Short Ribs with Parsnips

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 tbsp olive oil
1/4 cup flour
1 tsp salt
1 1/2 tsp pepper
6 bone-in short ribs, about 3 1/2 pounds
2 slices bacon, chopped
1 small onion, chopped
3 medium cloves garlic, finely chopped
1/2 tsp allspice
 
1 tbsp finely chopped fresh rosemary
1 1/2 cups red wine
1 (20 oz) can chopped tomatoes
1 tbsp sugar
1/2 ob parsnips cut into 1 1/2 inch pieces

Instructions
Heat the oven to 325F. Heat the oil in a large Dutch oven over medium-high heat.
Mix the flour with the salt and pepper. Dredge the meat into the flour mixture and brown in batchesin the heated oil. Transfer to a plate; set aside.
Discard the unused oil and add the bacon, onions, and garlic and cook over medium heat until the onions are soft. Add the allspice and rosemary and cook for 3 more minutes. Add the wine, tomatoes, sugar, reserved meat, and water to cover. Bring to boil, cover, andtransfer to ovenfor 2 hours. Add the parsnips and continue to cook until the meatis verytender and falling off teh bone, 45-60 minutes.
Remove the meat from the sauce. Skim away the excess fat and cook over medium-high heat until reduced and thickened, 10-15 minutes. Return the meat to the sauce and serve over rice or couscous.


Originally Submitted
1/28/2009





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